Halloween Sugar Cookies with Sprinkles

These Halloween Sugar Cookies are the perfect spooky treat! They are loaded with colorful sprinkles and make a frightfully fun dessert for your Halloween night.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 259

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

1/2 cup unsalted butter softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup white chocolate chips optional
Neon green, orange, and purple food coloring
Assorted Halloween sprinkles

Instructions

In a large bowl cream together the butter and both sugars with an electric mixer until fluffy. Beat in the egg and vanilla. Add in the flour, baking powder, and salt, and mix until combined. The dough will be very crumbly, but don't worry because it will come together when you add in the food coloring. Stir in the white chocolate chips, if using.
Divide the dough into 3 equal portions and add one food color to each portion. Mix until the color is uniform. Because of how crumbly the dough can be, I use my hands for this step. Using your hands will help distribute the colors evenly and will help to smooth out the dough. Just wash and dry your hands thoroughly between each color.
Take a bit of each of the 3 different colored doughs and roll together to form a ball then flatten slightly. The colors should swirl a bit together; repeat until you have 12 cookies.
Roll the top and sides of the cookies in your Halloween sprinkle and place on a greased cookie sheet. Refrigerate for at least 30 minutes.
Meanwhile preheat the oven to 375 degrees. After the dough is done chilling, bake the Halloween Sugar cookies in the preheated oven for 12-14 minutes. When the cookies come out of the oven, fill in any spots that look bare with some sprinkles. Cool 5 minutes and then transfer to a rack to finish cooling.

Notes

Line your baking pan: I recommend lining your cookie sheets with either parchment paper or reusable silicone baking mats. They help your cookies bake evenly and prevent the dough from spreading too much.
Don't skip the chilling step! It's important to chill this dough to prevent it from spreading, You want your Halloween Sugar cookies to be nice and thick, so make sure the dough has time to chill properly.
Custom options: feel free to mix it up with whatever food coloring or sprinkles you would like. This recipe can be adapted to any season!
How to store: once the cookies have cooled completely, place in an airtight container on the counter for up to 5 days.
Gluten Free: In order to make these cookies gluten free, first you will need to swap out the flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob’s Red Mill or King Arthur Flour. Also be sure to double check your baking powder. Most brands are gluten free.
Freezing: Store in a freezer zipper bag or airtight container for up to 3 months. Thaw the cookies on the counter before serving.

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